Add olive oil to soup pot and saute the onion, garlic, carrot, celery and mushrooms until soft.
Add the beef broth and Italian herbs and bring to a boil, reduce heat to a simmer.
Prepare the frozen meatballs in the oven or a skillet.
Whisk cream into the soup and warm through. Season to taste with salt and pepper.
Add hot meatballs to the soup.
Serve sprinkled with fresh grated parmesan cheese.